December 6, 2020
Zucchini Bread without oil
We have this delicious zucchini bread for breakfast or dessert. Sliced cool is very nice. The pineapple is in place of the oil and it is so good. Enjoy!
2 c. shredded zucchini
1 c. sugar (or half and half with Splenda®)
3 eggs, beaten
2 T. vanilla
1 c. crushed pineapple in it’s own juice (I didn’t have any so I used chunk pineapple and whizzed it a bit in the blender with the juice.)
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg (it’s fine with or without this)
1/2 tsp. orange peel
1 1/2 tsp. baking soda and 1/2 tsp. baking powder, mixed together
I also like to add 1 c. raisins and some chopped pecans or walnuts in it or on top.
Bake at 350 degrees in small bread tins sprayed with cooking spray until inserted toothpick comes out clean, about 45-50 minutes. Take out of oven and cool. Store in plastic wrap or bag and keep in fridge, oh that is good. Can also be frozen.